Jordan Marsh Blueberry Muffins

Jordan Marsh Blueberry Muffins
Makes about 18 standard muffins

8 tbls. (1 stick) butter, softened
1 1/4 cups sugar
1/2 tsp. salt
2 large eggs
2 cups all-purpose flour
2 tsp. baking powder
1/2 cup milk or buttermilk
4 cups blueberries, rinsed, drained, and dried (I use Wyman's frozen Maine Blueberries tossed with some of the flour)
*1 tsp. vanilla (my addition)

Preheat oven to 375 degrees.

Cream the butter with the sugar and salt until light.  Beat in the eggs, one at a time,  until smooth.  Mix the flour and baking powder together and stir into the batter, alternating with the milk.

Gently fold in blueberries.

Using large cookie scoop, fill each muffin cup with one scoop.  Sprinkle tops of muffins with sugar-in-the-raw or granulated sugar.  *I used the Crumble Topper recipe below - amazing!

Bake the muffins for 15 to 20 minutes,  until well-risen and golden.

Crumble Topper

8 tbls. (1 stick) butter, melted
1/2 cup sugar (I used brown sugar - wicked good)
1/2 tsp. cinnamon
1 1/4 cups all-purpose flour

Melt the butter; combine the remaining ingredients and then stir in the butter.  Let set for a minute.  Break into large crumbs by hand and sprinkle over the muffin batter.


LEMON RASPBERRY MUFFINS:  Add 1 tsp. finely grated lemon zest to the batter along with the milk.  Carefully fold in 2 cups firm, dry, fresh raspberries (again, I would use Wyman's) after the batter is mixed.  Top and bake as above.